Classic Chocolate Soufflé

Why This Recipe Works

This classic chocolate soufflé is light, airy, and full of rich chocolate flavor. By carefully folding beaten egg whites into a luscious chocolate base, you achieve a perfect rise and delicate texture that melts in your mouth.

Ingredients

• 4 tablespoons unsalted butter, plus more for greasing
• 2 tablespoons granulated sugar, plus more for dusting
• 6 ounces bittersweet chocolate, chopped
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 4 large eggs, separated
• 1/4 teaspoon cream of tartar
• 1/4 cup granulated sugar
• Powdered sugar, for dusting (optional)

How to Make This Recipe

1. Prepare the Ramekins:
   • Preheat your oven to 375°F (190°C). Butter six 6-ounce ramekins and dust with granulated sugar, ensuring the sides and bottom are evenly coated. Tap out any excess sugar.
2. Make the Chocolate Base:
   • In a medium saucepan, melt the 4 tablespoons of butter over low heat. Add the chopped chocolate and stir until melted and smooth.
   • Remove from heat and stir in the heavy cream and vanilla extract. Let the mixture cool slightly.
   • Once the chocolate mixture is cool, whisk in the egg yolks until well combined.
3. Beat the Egg Whites:
   • In a clean mixing bowl, beat the egg whites with the cream of tartar until soft peaks form.
   • Gradually add the 1/4 cup of granulated sugar and continue to beat until stiff peaks form.
4. Fold and Fill:
   • Gently fold a third of the beaten egg whites into the chocolate mixture to lighten it.
   • Carefully fold in the remaining egg whites until just combined, being careful not to deflate the mixture.
   • Spoon the soufflé mixture into the prepared ramekins, filling them about 3/4 full.
5. Bake:
   • Place the ramekins on a baking sheet and bake in the preheated oven for 15-18 minutes, or until the soufflés are puffed and have a slight wobble in the center.
   • Remove from the oven and dust with powdered sugar, if desired. Serve immediately.

Frequently Asked Questions (FAQs)

• Can I make soufflés ahead of time? Soufflés are best baked and served immediately. However, you can prepare the batter and refrigerate it in the ramekins for up to 2 hours before baking.
• Why did my soufflé deflate? Soufflés naturally begin to deflate after being removed from the oven. Serve them immediately to enjoy their full height and airy texture.

Expert Tips

• Room Temperature Eggs: Use room temperature eggs for the best volume when beating the egg whites.
• Folding Technique: Fold the egg whites gently to maintain as much air as possible in the mixture, which is crucial for a good rise.
• Preheat the Oven: Ensure your oven is fully preheated before baking the soufflés to achieve the best rise.

How to Store This Recipe

• Store Unbaked Soufflé Batter: You can refrigerate the unbaked soufflé batter in the prepared ramekins for up to 2 hours before baking. Bring to room temperature before baking.
• Store Baked Soufflés: Baked soufflés are best enjoyed immediately. If you have leftovers, you can store them in the refrigerator for up to 1 day, but note that they will lose their airy texture and height.